Keto Zucchini Pizza Casserole Food

KETO ZUCCHINI PIZZA CASSEROLE RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Remove zucchini tips and shred them.
• Place shredded zucchini in a clean tea towel and squeeze out all excess liquid, this step is super important, otherwise, the pizza will result being watery.
• Mix shredded zucchini with softened cream cheese, shredded parmesan cheese, and 1/2 teaspoon of salt.
• Then beat the two eggs and gently mix them with the rest of the ingredients. Spread this mixture in a 9x 13.
• Bake it for 15 minutes or until slightly golden on top.
• In a skillet or saucepan, sauté chopped onion in heated olive oil until translucent, then add minced garlic and stir over the stove until fragrant.
• Prepare the pizza sauce by blending the tomato sauce with sautéed onion and garlic, fresh basil, dry oregano, and 1/2 teaspoon of salt. Blend until smooth.
• Pour pizza sauce over the zucchini base and top with shredded mozzarella cheese.
• Bake for 5-8 minutes or until cheese is melted.
• Serve warm with some fresh basil on top.

KETO ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.
• Shred the zucchini and place it in a colander. Sprinkle with salt and lightly toss to combine. Place the colander in the sink or over a bowl and let the zucchini drain for at least 10 minutes. Press with paper towels if desired to remove even more moisture. I would highly recommend taking this step as it will help your casserole not come out so watery.
• In a medium bowl, mix together the drained zucchini, parmesan, eggs, 3/4 cup mozzarella cheese, Italian seasoning, and garlic powder. Press the zucchini mixture into the greased 9x13-inch pan and bake for 20 minutes, until it starts to brown around the edges.
• While the zucchini crust is baking, heat the olive oil in a medium-sized skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes. Then add the ground beef and cook until browned, about 10 to 15 minutes.
• Once the ground beef is cooked, add the marinara sauce to the skillet and stir to combine. Spoon the mixture over the zucchini crust.
• Sprinkle the remaining mozzarella cheese on top of the meat marinara sauce. Top with pepperoni slices and olives.
• Bake for another 15 to 20 minutes, until the cheese is melted. Enjoy!

EASY ZUCCHINI AND GROUND BEEF PIZZA CASSEROLE

Steps:

• Set oven to 400°F.
• Grease a 13x9 pan.
• Place zucchini in strainer; sprinkle with salt.
• Let drain for 10 minutes.
• Squeeze out moisture.
• Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
• Press into greased 13x9 baking pan.
• Bake at 400°F for 20 minutes.
• Meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
• Top with remaining cheeses, and sprinkle with green pepper.
• Return to oven and bake for another 20 minutes more.

LOW-CARB ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
• Place shredded zucchini in a colander and sprinkle salt on top. Press down to drain as much water as possible. Let sit for 10 minutes. Transfer to a large bowl.
• Add eggs, 1/2 of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder to the zucchini. Mix well. Press mixture into the prepared baking dish.
• Bake uncovered in the preheated oven for 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix pizza sauce with cooked beef and spoon over zucchini mixture in the baking pan.
• Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
• Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.